Shimehari Mochi

Sometimes called “illusory species”

Shimehari Mochi

The rice cake of precious species

Uonuma-gun Tsunan, Niigata Prefecture is known as a major production center of Koshihikari as well as designated to 100 Selected Water Spots.

It is in a heavy snowfall area, sometimes snow builds up 4meters in winter.

The soil is purified well in snow-thawing season in spring. It is hot in summer and the difference in temperature between day and night is significant. This climate is suitable for making
rice.

Grown up with the organic farming technology

The cultivation

A glutinous rice is grown up with the organic farming technology that pays attention to the power of rice itself to survive by making use of blessed land.

It is “Shimehari-Mochi”, sometimes called “illusory species” since it is weak to diseases and the crops are small which has been cultivated in Niigata.

The root of rice becomes thicker and longer when the mineralized water of Tsunan is used for the seed, that lets this weak species be stronger. It is matured slowly by the original drying and
storing method after cropping so that the taste itself comes out.

The techniques of craftsmen makes the truly authentic Mochi

The technique

The rice is steamed then mashed and pounded in a traditional way. The expert craftsmen check the fineness of the texture and stickiness by their hands, eyes and senses from their experiences.

That makes “Shimehari-Mochi” extra fine, stretchy, nice and chewy. Another merit of organic cultivation is on flavor, too. The original flavor is clear and strong. Not only the finest
ingredients, but also the techniques of craftsmen makes the truly authentic Mochi.

Make only delicious things that we can convince ourselves

The policy

The president of the company says, ”I only make the food that is delicious”. When you eat it, you will be moved then feel and realize what the "getting strength to live from food" is.

Try your first bite with Shimehari-Mochi if you have never eaten Mochi!